Easiest Way to Turn Pie Pumpkin into Pumpkin Puree

If you read this blog at all, you know that I LOVE pumpkin.  Just can't get enough of it.  Sometimes I use canned pumpkin puree.  It's easy, and it's readily available.  I can keep a few cans in my pantry for whenever I need a fix of muffins, cookies, pudding or pie.

Sometimes, though, I'd rather go straight to the source.  I have tried cooking pie pumpkins many different ways.  A lot of folks suggest cooking it halved on an oiled baking pan.  I find this lends a roasted flavor that might work for some applications (like soup), but not for others (like pie).

The pumpkin pulls away from the shell

Although I frequently bake winter squash whole, I never thought about doing that with a small pie pumpkin.  It worked perfectly!  Nothing could be easier, too.  The flesh pulls away from the shell once it's cooked, so it is simple to scrape out, and it's buttery soft so it's easy to mash. 

Don't limit yourself to just pumpkins, though. You can use the soft flesh of other hard winter squashes in your favorite pumpkin recipes, too. Try butternut, acorn or kabocha if that's what's at your store. Have fun!

Fresh Pumpkin Puree

Makes approximately 2 cups of puree depending on the size of the pumpkin

Ingredient:

1 pie pumpkin

Preparation:

Preheat oven to 400.

Wash the outside of the pumpkin.

Pierce the pumpkin with a sharp knife in several places.

Bake for approximately one hour.  (Smaller ones might need only 45 minutes to be done.)

Once it cools enough to handle, cut the pumpkin in half.

Scoop out and discard the seeds.

Scoop the flesh into a bowl.

Mash with a potato masher. 

Happy Cooking!

Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! You can also find tasty recipes in  Super Seeds and Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

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Lemon Basil Quinoa from Super Seeds

Photo Credit: Bill Milne

It's so warm here, that I'm thinking about the foods I love in warm weather. Entree salads are perfect when the weather warms up, because they fuel you up without weighing you down. This vegan, gluten-free entree salad relies on protein-rich quinoa for its heft, and fresh veggies for crunch and flavor, topped off with a lemony zing, this salad is a winner!

 

Lemon Basil Quinoa Salad

Makes 5 Servings

Fresh lemon juice, basil, and capers give this hearty but light salad a bright Mediterranean f lavor.

1 cup haricot verts (French green beans), trimmed and cut into 1/2 -inch pieces

1 cup cucumbers, peeled, seeded, and cut into medium dice

2 cups prepared quinoa

10 cherry tomatoes, quartered

2 tablespoons plus 1 teaspoon capers , rinsed

2 tablespoons thinly sliced basil

1 tablespoon fresh lemon juice

1 tablespoon olive oil

Salt and freshly ground black pepper

1. In a large bowl, toss all ingredients to combine.

You might also enjoy these other recipes from Super Seeds.

Massaged Kale Salad
Hemp Seed Hummus
Chocolate Chip Granola Cookies
Golden Corn Soup
Amaranth Stuffed Acorn Squash

  

Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available for pre-order now. Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

Read More

Back to School Lunch Ideas

It's here again! Back to school. 

For me, it's back to lunches! Here are some things that I will be making for lunch this year. They are all nut-free, so they are safe if your child eats at a nut-free lunch table or has a nut-free school.

My kids do not like sandwiches, so here are some of our lunch ideas.

Smoothies make great lunches. Loaded with fruits and veggies, they can sip up their lunch quickly so they can get outside to play at recess. Add a crunchy snack, and they will have enjoy their meal and have the energy they need to get through the rest of the day.

Smoothies make a fun and nutritious lunch.

Soup in a thermos is another favorite option.

Sunny Chocolate Coconut Butter is delicious in a sandwich or spread on apple slices.

• 

  Make a special sandwich with Sunny Chocolate Coconut Butter.

  
  

Try some of these other ideas, too:

• Hemp Seed Hummus from Super Seeds
• Chocolate Chia Pudding
• Quick and Creamy Veggie Dip.

This post was shared with Allergy Free Wednesday.

Happy Cooking!

Kim 

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

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Creamy Sweet Potato and Carrot Yogurt Smoothie

I love a good contest. 
I love So Delicious Dairy Free everything.
So, the combination of a So Delicious recipe contest is too much for this girl to pass up!

I am entering my Carrot and Sweet Potato Yogurt Smoothie in the Sippable Category.


Carrot and Sweet Potato Yogurt Smoothie
makes 4 generous servings


Ingredients (amounts are approximate):
one baked sweet potato, skin removed
3 carrots, cut in chunks*
3/4 cup frozen pineapple chunks 
3/4 cup frozen mango chunks
2 tablespoons ground chia seeds
3/4 cup non-dairy vanilla yogurt, I used So Delicious vanilla cultured coconut milk.
1 cup So Delicious unsweetened coconut milk beverage
1/2 cup apple juice (or more if needed for a thinner consistency)

Preparation:
*I use a Vitamix Blender . If you are not using a high-powered blender, grate the carrots first.
 
Blend thoroughly. 

Happy Cooking!

Kim 

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

 

Read More

Growing Up With Food Allergies: How to Survive a Potluck with Food Allergies or Other Special Diet

Fresh fruit is a safe offering for almost every guest at a potluck!

This is another post that I wrote about Growing Up With Food Allergies. With new people learning about the need for a special diet all the time, I though it would be good to bring it back.

Just when you think you have the hang of your special diet (whether it's vegan, gluten-free, due to food allergies, etc.) summer comes and throws a little wrinkle your way.

At least that's what happened to me.  I finally felt I had some mastery of what I could eat for breakfast, lunch and dinner when I changed my diet to address the needs of my nursing, food-allergic baby.  I wasn't eating the same one food over and over and over anymore.  I could make a dinner to serve guests that passed company muster.

And then came summer.

Summer means barbecues and potlucks and bringing dishes to share.  Ugh!!!

After figuring out a few tricks, I now look forward to the hot months with glee.

Here are some tips:

• If I'm only bringing one dish to share, I make sure that it packs a nutrition-filled punch.  It needs to be filling and nutrient-dense so that I can be sure to join in on the fun with a grumpy belly.
• If I'm bringing a couple of dishes, I make sure one of them is a delicious treat.  This shows the other guests that they, too, can provide a dish that's safe for others that is still going to taste great.
• My family and I never go to a party hungry.  It's a bonus if we can eat when we get there, but if we've had something before we leave the house, we're still ok if we don't have much to choose from.
• I separate out a few cookies or brownies from what I'm bringing and wrap them up separately for my boys.  It's easy for crumbs to mingle on a buffet table, and then all of my hard work to provide a safe treat can go down the drain.  If I have theirs set aside, I can pull them out when it's time to eat, and they will have a treat that looks like everyone else's.
• I ask if I can serve my family first, before spoons migrate from one bowl to another.
• Sliced fruit is always a good option to bring, too. 

 Need some potluck inspiration?

• Lemon Dill Pasta Salad
• Tomatillo Pineapple Guacamole
• Watermelon Nectarine Fruit Salad
• Double Chocolate Zucchini Cupcakes

Happy Cooking!

Kim 

Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

Read More

Lemon Dill Vegan Pasta Salad

Sometimes, simple is better. That's what this pasta salad is -- simple. Crunchy asparagus and juicy tomatoes shine brightly with a lemon dill dressing.

I think it's best to make gluten-free pasta salad the day you want to eat it. If you let it sit in the refrigerator over night, the pasta can get tough. If you do have leftovers, I think it's a good idea to let it come back to room temperature and toss with a little extra dressing to replace some of the moisture that got absorbed by the pasta.

The folks at Tolerant Gluten-free Foods sent me some of their single-ingredient pasta to try. It's naturally gluten-free, vegan and allergen-friendly because it's made from either red lentils, green lentils or black beans. I used the Red Lentil Rotini in my salad. I liked the flavor, color and the clean ingredient list -- organic red lentils. That's it.

For this salad, you could use any pasta you choose.

Lemon Dill Vegan Pasta Salad (Gluten-free, Food Allergy Friendly)
Makes 6 servings

Ingredients:

• 12 ounces dry pasta, any short, chunky shape you like
• 8 to 10 stalks of asparagus
• 1 cup grape tomatoes
• 1/4 cup plus 2 tablespoons fresh-squeezed lemon juice
• 2 tablespoons olive oil
• 2 tablespoons minced fresh dill
• 1 to 2 teaspoons agave nectar (optional, but will help mellow the tartness of the dressing)

Preparation:

1. Cook pasta according to package directions.
2. While pasta is cooking, break off tough ends of asparagus and discard.
3. Slice asparagus into one-inch chunks.
4. When pasta is done cooking, toss asparagus into pasta pot, then drain pasta and asparagus.
5. Slice tomatoes in half.
6. Whisk together lemon juice, olive oil, dill, and agave if using.
7. Toss pasta and veggies in dressing. 
8. Add salt and pepper to taste. 
9. Serve warm or cool down a bit in the refrigerator.

FTC Disclosure: Tolerant Gluten-free Foods sent me boxes of pasta to try. All opinions are my own.



Happy Cooking!

Kim 

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

Read More

Massaged Kale Salad from Super Seeds

Photo Credit Bill Milne

While cold weather calls for soup, warm weather sings out for salads. Cool, crunchy, nourishing salad.

This Massaged Kale Salad from Super Seeds is a lovely canvas on which to add the colors of spring and summer -- sliced fruit and vegetables add interest to this delicious and filling salad. How about adding some sliced strawberries, mango or nectarine, blueberries or pineapple chunks, or orange peppers and cucumbers? Delicious! And the hemp seeds add some protein along with their nutty earthiness. Yum!

Super Seeds is full of recipes that are quick to put together and summer friendly. Now's a great time to pick up a copy so you're ready for summer potlucks, al fresco dinners and cool breakfasts.

Massaged Kale Salad (reprinted from Super Seeds)

Makes 2 servings

You can add any vegetables or fruits that you like to make this basic kale salad more complex. There is nothing basic, however, about kale’s superfood nutrition profile, and its chewy, earthy taste makes it an exciting alternative to ordinary salad greens. This salad pairs beautifully with lasagna and makes a great meal to serve when you have company— it’s easy to pull together so that you can spend more time with your guests.

Ingredients:

• 4 cups raw kale, center ribs and stems removed, and torn into 1- to 2-inch pieces
  (or use 4 cups baby kale) 
• Juice of ½ lemon 
• 3 tablespoons shelled hemp seeds  
• 1 medium tomato, chopped  
• ½ ripe avocado, cut into medium dice 
• Salt and freshly ground black pepper, to taste

Preparation:

1. In a large bowl, combine kale and lemon juice.

2. Massage the kale with your bare hands for several minutes, until the leaves are much

more tender. (If you’re using baby kale, you can massage the leaves just enough to coat

with lemon juice, as they are already tender.)

3. Set aside for 1 hour or longer.

4. In a dry skillet, toast hemp seeds over medium heat for 1 minute.

5. Toss together all ingredients and serve.

If you have Super Seeds and you're enjoying it, would you please help me get it to more people by leaving a review on Amazon ? Thanks so much if you can!

Happy Cooking!

Kim 

My new book, Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

Read More